BrewBlog: Old Brown Shoe
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: November 6, 2011
Tap Date: November 27, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
12.9/25.4
Bitterness (Calc): 25.7 IBU (Rager)
BU/GU: 0.48
Calories: 178 (12 ounces)
Conditioning: Keg
ABV: 5.6%
ABW: 4.4%
Batch No: 21-2011
OG: 1.054
OG (Plato): 13.33° P
Target OG: 1.052
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.012
Real Extract: 4.92° P
App. Atten.: 77%
Real Atten.: 63.1%
Status: Conditioning
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
16.00 pounds 85.9% of grist
0.88 pounds 4.7% of grist
0.50 pounds 2.7% of grist
0.50 pounds 2.7% of grist
0.25 pounds 1.3% of grist
0.25 pounds 1.3% of grist
0.25 pounds 1.3% of grist
18.63 pounds 100% of grist
Non-Fermentables
1/8 tsp. Super Moss @ 15 minutes  
4 grams Gypsum (Calcium Sulfate) @ 90 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Dry English Ale
Manufacturer: White Labs
Product ID: WLP007
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 65–70°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation
Primary: 14 days @ 68° F
Tasting Reviews
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